Directions:
- Rinse chilies and cut off stem ends. Wearing gloves or holding chilies with a fork (do not touch with bare hands), cut chilies in half lengthwise. Slice out and discard veins and seeds. Cut chilies into 1/8- to 1/6-inch slivers.
- Put chilies, vinegar, and sugar in a 4- to 5-quart pan. Bring to a boil over high heat, stirring often, and boil until mixture is reduced to about 1/3 cup, about 7 minutes.
- Scrape jelly from jars into pan. Stirring often, boil until jelly melts. Ladle hot jelly back into the unwashed jars to within 1/4 inch of rims. Wipe rims clean and screw lids onto jars. (If there is a little extra jelly, pour into a small dish and cover when cool.)
- After 1 1/2 hours, gently shake jelly in jars to redistribute chili pieces if they have floated to the top. When jelly is cool, use or store in the refrigerator up to 3 months.
- Nutritional analysis per tablespoon.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 479.64 Kcal (2008 kJ) | ||
| Calories from fat | 26.34 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.93g | 5% | |
|---|---|---|---|
| Cholesterol | 6.89mg | 2% | |
| Sodium | 162.34mg | 7% | |
| Potassium | 0.6mg | 0% | |
| Total Carbs | 113.51g | 38% | |
| Sugars | 77.1g | 308% | |
| Dietary Fiber | 1.38g | 6% | |
| Protein | 2.93g | 6% | |
| Vitamin C | 0.2mg | 0% | |
| Vitamin A | 0.2mg | 6% | |
| Iron | 0.5mg | 3% | |
| Calcium | 10.6mg | 1% | |
| Amount Per 100 g | |||
| Calories | 113.52 Kcal (475 kJ) | ||
| Calories from fat | 6.23 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0.69g | 5% | |
|---|---|---|---|
| Cholesterol | 1.63mg | 2% | |
| Sodium | 38.42mg | 7% | |
| Potassium | 0.14mg | 0% | |
| Total Carbs | 26.86g | 38% | |
| Sugars | 18.25g | 308% | |
| Dietary Fiber | 0.33g | 6% | |
| Protein | 0.69g | 6% | |
| Iron | 0.1mg | 3% | |
| Calcium | 2.5mg | 1% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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